My style is down to earth food with bold flavours and full bodied textures. Classically French trained, but love to work with the flavours of Asia and my favourite, Cajun. When I can take all of this and incorporate it into a barbeque venue then I am complete.
Cooking for 40 years but only recently graduated from George Brown College with an Ontario certificate in Culinary Arts and Chef School. Worked for golf courses on the line and assisting at banquets and weddings. I have also catered privately for three years for groups between 5 and 100 people